Peanut Butter Fudge Pie Recipe

Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.

Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.Yield: 8 servings.

Originally published as Peanut Butter Pie in Country Woman
November/December 2005, p29

Sort By :

"When I make this wonderful pie, it is usually for a family picnic or holiday event. I make 2 or 3 at a time a few days ahead and cover and freeze them. Let the pie(s) sit out about 20 minutes before serving and refreeze any leftovers...if there are any!! Always a huge hit. I also will sometimes use crunchy peanut butter. I do not add whipped topping on the top, I just drizzle melted hot fudge all over. ENJOY!!"